Sweet and sour corn vegetables with pork neck chops

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel 2 onions and cut into slices. Clean, wash and drain the cauliflower, carrots and corncobs. Cut the cauliflower into florets, cut the carrots into pieces. Bring a large pot of salted water to the boil and cook the corncobs for about 25 minutes. Add the cauliflower and carrots about 5 minutes before the end of the cooking time and cook until firm to the bite. Take out the corn cobs and rinse with cold water. Put the rest of the vegetables in a sieve and quench cold.

2. 2

   Cut the corncobs into slices. Wash the dill, dab dry and pluck the flags. Put the vegetables, onions and dill into 2 clean glasses (approx. 750 ml content). For the brew, boil vinegar, 750 ml water, sugar, mustard seeds, peppercorns, 2-3 tsp. salt. Distribute the brew into the glasses so that the vegetables are covered. (For longer storage, pour off the brew after one day, bring to the boil again and stir in the preserving aid. Pour the hot brew over the vegetables again and close the glasses immediately. Stored in a cool and dark place the vegetables will keep for 2-3 months). Wash the potatoes and cook in boiling water for 20-25 minutes. Drain, quench, peel and let cool. Meanwhile wash the meat, dab dry and season with salt and pepper. Heat 1 tbsp. clarified butter in a pan. Cook meat in 2 portions, turning for 6-8 minutes at medium heat.

3. 3

   Stored in a cool and dark place the vegetables will keep for 2-3 months). Wash the potatoes and cook in boiling water for 20-25 minutes. Drain, quench, peel and let cool. Meanwhile wash the meat, dab dry and season with salt and pepper. Heat 1 tbsp. clarified butter in a pan. Cook meat in 2 portions, turning for 6-8 minutes at medium heat. Dice bacon finely. Cut 1 onion into wedges. Cut potatoes into slices. Heat 1 tablespoon of clarified butter in a large frying pan. Fry potato slices over medium heat for 6-8 minutes on medium heat until golden brown. 2-3 minutes before the end of cooking time add bacon and onions. Season with salt and pepper. Arrange 1 glass of pickled vegetables, fried potatoes and chops on plates

4. 4

   Dice bacon finely. Cut 1 onion into wedges. Cut potatoes into slices. Heat 1 tablespoon of clarified butter in a large frying pan. Fry potato slices over medium heat for 6-8 minutes on medium heat until golden brown. 2-3 minutes before the end of cooking time add bacon and onions. Season with salt and pepper. Arrange 1 glass of pickled vegetables, fried potatoes and chops on plates

5. 5

   waiting time approx. 24 hours

Nutrition Facts

KCAL
640 kcal

CARBS
44 g

FATS
34 g

PROTEINS
38 g